Ingredients
- 4 cooked ham steaks, about 150 g each
- 60 ml maple syrup
- 30 ml Dijon mustard
- 15 ml apple cider vinegar
- 1/2 tsp black pepper
- 1 tsp butter
Method
- Whisk maple syrup, mustard, vinegar, and pepper.
- Melt butter in a large skillet over medium heat and brown the ham steaks for 3 minutes per side.
- Pour in the maple mixture and simmer 3–4 minutes, turning the steaks until glazed.
- Serve with the reduced pan sauce.
Conversion and rationale
Original sweetener (classic version): 60 g brown sugar
Conversion used: Replace 60 g brown sugar with 60 ml maple syrup; no liquid reduction is needed because the glaze is simmered, and no oven adjustment is needed.
Why Quebec maple syrup: Maple balances salty cured ham with acidity and mustard instead of producing a one-note sugary coating. The flavor highlights a classic Québec ingredient.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →